1-First Steps: Prepping and Mixing: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. Measure and chop your fresh strawberries, setting them aside for later use. In a mixing bowl, whisk together 2¾ cup (343 g) all-purpose flour, ¼ tsp salt, and 1 tsp baking soda, then set this dry mixture aside for easy addition.

2-First Steps: Prepping and Mixing: Next, beat 1 cup (210 g) softened butter, ¾ cup (150 g) white sugar, and ¼ cup (50 g) brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step is crucial for that perfect cookie texture, so take your time to get it right. Once fluffy, mix in 1 egg, 1 egg yolk, and 1 tsp vanilla extract until fully combined, creating a smooth base for your dough.

3-Making the Cream Cheese Filling: For the creamy heart of these cookies, mix ¾ cup (170 g) cream cheese and ⅓ cup (40 g) powdered sugar in a separate bowl until smooth and creamy. Scoop 10-12 heaping teaspoons of this mixture onto a parchment-lined plate and freeze for at least one hour until nearly solid. This freezing step is what gives the cookies their gooey center, so don’t skip it.

4-Assembling and Baking: Add the dry ingredients to your butter mixture and mix until just combined, being careful not to overmix. Gently fold in ½ to ⅔ cup fresh diced strawberries to keep them intact and add bursts of flavor. Scoop 12 heaping tablespoons of dough onto your prepared baking sheets, about 2 tablespoons each.

5-Assembling and Baking: Create an indent in half of the dough balls, place the frozen cream cheese balls into the indents, cover with the remaining dough balls, and pinch the edges to seal. Refrigerate the dough balls for about 25 minutes to firm them up. Once chilled, bake one sheet at a time for 13-17 minutes until the edges are golden and the tops are set. Let them cool on the baking sheet for 10-15 minutes before moving to a wire rack.